Oatmeal Breakfast Cookies

Easy naturally gluten free oatmeal breakfast cookies are sweetened only with honey and a bit of applesauce. They’re the perfect make-ahead breakfast for a family on the go!

I’ve been making these easy naturally gluten free oatmeal breakfast cookies for my kids for years now, and they’ve had them for breakfast on school mornings with some fruit. I do love a good make-ahead gluten free breakfast! They’re made with a combination of certified gluten free oats and oat flour, so they hold together beautifully even though they’re completely whole grain.

These cookies are chewy and soft, and not too sweet. They freeze beautifully, and if you ever forget to defrost a few overnight, you can even bite right into them right out of the freezer. What? You never forget to defrost?

No white rice flour is necessary at all for these breakfast cookies, but I wouldn’t call them flourless. I reserve the term “flourless” for recipes that truly have absolutely no flour of any kind. If you grind a grain (or even a blanched almond!) into a flour-like consistency, it’s not flourless!

I’m sure you and your family and friends are mature enough that you don’t need chocolate chips in your breakfast cookies to give them a chance. I’m sure these lightly sweet, chewy cookies that taste just like a bowl of oatmeal, but in a neat little cookie package, is enough.

In that case, you can use raisins (although I actually like currants even better than raisins here). But if you’re on the fence about adding chips, remember that these chips are miniature and the recipe only calls for 3 ounces in the whole batch. Miniature chips cover a whole lot of ground in a cookie, so we only need a few.

When I first shared the recipe with you years ago, I shared it directly on Facebook, and Facebook only. Working on the Internet, you try new things! But that was not a very good idea.

Many of you loved the recipe, but it quickly got lost in the shuffle. And of course, you couldn’t pin it to Pinterest or print it from Facebook. The full recipe is printed here, now, on the blog so you can pin it, print it and save it.

Ingredients and Substitutions

Egg-Free: As always, eggs are a tough substitute as they serve so many functions (moisture, structure). I have not tried making these oatmeal breakfast cookies egg-free, but my educated guess is that 2 “chia eggs” (each chia egg is made by mixing 1 tablespoon ground chia flour with 1 tablespoon lukewarm water and allowing it to sit until it gels) might work.

Dairy-Free: They’re already dairy-free! Thank you, coconut oil. Oh, just be sure that your chocolate chips are dairy free if that’s what you need. If you are interested in making them dairy-full, unsalted butter (melted and cooled) works as a perfect substitute for virgin coconut oil, gram for gram.

Applesauce: Truly smooth commercially made applesauce works best in this recipe (I use a no sugar added version from Trader Joe’s), but in the past I’ve had success replacing applesauce with mashed bananas, gram for gram, and vice versa. You could try that here, but no promises! Just be sure to mash very ripe, peeled bananas very well.

Oats: If you’re wondering if oats are a gluten free grain, certified gluten free oats in the U.S. are gluten free indeed! See my Ultimate Guide To Going Gluten Free for a complete discussion on the topic.

You cannot replace them with anything else in this recipe, as it has absolutely no other flour or grain, and is mostly oats. Please, no comments about how oats are evil here on this post, as everyone has already had their say.

Finally, here’s a very short how-to video, for you visual learners. Just push play ▶️ below.

Directions

Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set aside.

In a large bowl, place the oats, oat flour, baking soda and salt, and whisk to combine well. Create a well in the center of the dry ingredients, and add the oil, honey, applesauce, and eggs, and mix to combine well. The dough will be very soft. Add the chips or raisins, and mix until evenly distributed throughout the dough. Place the bowl in the refrigerator and chill until firm (about 10 minutes).

Divide the dough into 10 equal portions on the prepared baking sheet, about 1 1/2 inches apart from one another. I used a medium ice cream scoop. With wet fingers, press down on top of each piece of dough to spread into a disk. If the dough has gotten very soft, chill again until firm. This keeps the cookies from spreading too much during baking.

Place the baking sheet in the center of the preheated oven and bake until golden brown around edges and set in center (about 16 minutes). Cool on the baking sheet until firm. Serve immediately, or wrap in waxed paper and store in the freezer. Defrost at room temperature before enjoying.

Originally published in 2014. Photos and video all new, recipe unchanged. Text updated significantly.

Please see the “Ingredients and Substitutions” portion of the post, Constance. I’m afraid I’ve already shared all I know or can best guess!

Michelle D.

August 28, 2017 at 11:15 PM

You can use shredded zucchini instead of applesauce in many recipes, don’t know what you would sweeten with, Truvia maybe.

Lisa

August 27, 2017 at 8:27 AM

I made these this week just as written and they are absolutely delicious! These are definitely going in our breakfast rotation. Thank you for the wonderful gluten free and dairy free recipe!

Barbm

August 27, 2017 at 8:25 AM

Can you use melted butter instead of the oil? Barb

Nicole Hunn

August 27, 2017 at 8:42 AM

Yes, Barb. I actually mention that in the post/recipe!

Marie

August 23, 2017 at 4:11 PM

Do you have the nutritional info for this recipe? I am curious the sugar count, the protein count and the fibre count.

Nicole Hunn

August 23, 2017 at 6:30 PM

I’m afraid I don’t provide nutritional information, Marie. Feel free to plug in the ingredients into an online nutrition calculator. That’s all that would be available to me anyway!

Lisa Brown

August 23, 2017 at 3:07 PM

Nicole I live at 6000 ft so it seems an adjustment needs to be made but your measurements are so precise I hate to experiment. I added a Tbs. of flour to one of your recipes but then it seemed dry. Do you have any input for high altitude GF baking

Nicole Hunn

August 23, 2017 at 3:36 PM

I wish I had a good answer for you, Lisa! Unfortunately, that is one condition that I can’t replicate at all, so other than traditional adjustments for high altitude baking, I don’t know what to recommend. Have you joined my Facebook group yet? It’s a “secret group,” just for members’ privacy, but all readers are welcome. I think that someone else there would be able to make some educated suggestions.

You and your breakfast cookies, it’s just one of many reasons why I adore you! Thanks for another winner :)

Jan Aitken

February 24, 2014 at 2:38 PM

Are oats gluten free I didn’t think they were I’m confused

Zoe

August 23, 2017 at 3:25 PM

Certified gluten free oats (like Bob’s Red Mill’s) are gluten free, but if they are not labeled certified GF, then they are probably contaminated.

Mel

February 24, 2014 at 9:59 AM

I am considering substituting the oat flour with a mixture of almond flour and ground flaxseed for a variety of nutrients. What are your thoughts and advice regarding this? I used to experiment a lot (adding nutrient-dense ingredients) before going gluten-free, but now that I’m working with more expensive ingredients, I hesitate to play around with the recipe and potentially botch the batch.

Yup, missed it on FB but thank the good gluten free gods that you posted it here! Made these little fellas yesterday and just ate some for breakkie. Fantastic! I too ground up my own oats and made my own apple sauce. GREAT!!!!

Gluten free mum in Norway

February 18, 2014 at 3:18 AM

I made these yesterday. I only had enough oats for the whole once, so I substetuted the ground oats with brown rice flour. Also, my four year old is on a low fodmap diet due to IBS, so I used ripe banana instead of applesauce, and reduced the hony to 30 g by using 50 g raw cane sugar and 20 g maple sirup. I made half the cookies with dark chokolate and the other half with rasins. Also, I made them smaller, and got about 30 cookies. And my god, they are so good! I just had two for brakefast, with a cup of coffee :D I like that they are so healthy and use fruit for some of the sweetnes. Also, the sugar/ maple sirup/ honey gave them a complex kind of sweetnes, very different from the kind you get in store bought-cookies, and so much better. The kids will be so happy to find these in their lunchboxes! Thank you, and thanks for posting it on your blogg, I would have missed it if it was just on facebook

Carolyn

August 30, 2017 at 3:10 AM

Oh, that sounds great! Was wondering what to sub in for the Applesauce re IBS/Fodmaps. Glad to know it worked GFMIN! Want to have a crack at these, as the GF Breakfast biscuits we sometimes have are sooooo expensive! But first, to the Black bean cookies on the bench that are waiting to be made…so many recipes…. so little time!! :)

Peggy

February 17, 2014 at 3:18 PM

No GF cookie recipe should ever be kept just on Facebook. Never. Not ever.

Kira

February 17, 2014 at 1:22 PM

I rarely do much with FB and would’ve missed these too. I actually didn’t even know you had a monthly Q&A and I’ve been following your blog only for months! Might be tempted to use it now.

Tammy

February 17, 2014 at 12:40 PM

I saw this on FB on Saturday, but am so glad you posted here. We made them yesterday, and I have one very happy 13-year-old. He LOVES these!

Chris

February 17, 2014 at 11:20 AM

I don’t touch fb either so I would have completely missed this…..and I WILL make these so I’m really happy you posted them here!

These look awesome! I’m always in the market for great breakfast ideas. Especially cookies, ha.

I’m also grateful this is not only on Facebook since I’m not on FB! :)

Tabitha's Gluten Free Dishes

February 17, 2014 at 8:17 AM

I just love the idea of eating cookies at breakfast.yum!

Deb

February 17, 2014 at 12:25 AM

Thanks for the recipe, rather get your emails

Cher

February 16, 2014 at 9:26 PM

I miss many things on facebook, I do not like pinterest. I like the emails. I get to see everything I want. Thank you. I used to make a oat meal cookie like this but with added peanut butter and no eggs. I ate them without cooking them.

Sherry L

February 16, 2014 at 4:37 PM

These look lovely, and I will be making them soon! I love all of your cookie recipes, but I often appreciate the simplest ones the most! It was nice to open my e-mail on a Sunday and see a new recipe from you, I probably would have missed this on FB. Don’t worry, I won’t expect a new recipe every Sunday;) Thank you for all that you give to the gluten-free community!

I am very interested in trying this recipe to see if I can get some oats into my kiddos’ diets. My husband will love them too. I think I use recipes on a blog and Pinterest more. And of course, from your cookbooks. Just finished a turkey sandwich on Oatmeal Bread. That stuff rocks!!! Will have to get the ingredients for these cookies this week!

I think that is probably a common thing, Candice, not to expect to find a recipe on Facebook. :)

Erin Lowery Baerwaldt

February 16, 2014 at 2:18 PM

Pinterest happens to be like my cookbooks… It lets me keep track of all the recipes i want to try or loved and keep them organized by category (GF Breakfasts, GF Sweets, etc). That way i can store tons of recipes for later and also make notes if they were yummy! Thanks for making this a blog post… Even if you never intended to. FB can be a pain sometimes to try to find things again!

I agree about Facebook, Erin! A blog can have a similar quality, since it’s organized primarily chronologically, but it’s easier to search for what you’re looking for here on the blog. I wasn’t against posting this recipe here at all. I had just wanted to post a full recipe on Facebook for a while to see how it did. Live and learn!

carole

February 16, 2014 at 1:43 PM

What a pleasant surprise to see you on a Sunday. I’m with the people who wouldn’t use face book and appreciate your recipes here. The recipes used to be a larger print and had a nicer format but I just enlarge the recipes when I’m ready to use them. This looks great for breakfasts when we are busy or camping, no muss, no fuss.

Miranda Carie Cunningham

February 16, 2014 at 1:18 PM

worked fine on my facebook. I just highlight, right click, chose print and I get just the recipe. Better than it prints from the blog sometimes. :) Dident you use something else on the blog to format recipes??? I have older prints that are better formatted. the newer ones leave me trying to get them to fit on one page instead of half way on two.

Barbarapho

February 16, 2014 at 1:15 PM

I appreciate your posts on your blog, Nicole. While I have “liked” your FB page, I spend quite enough time on Facebook with my own business page. I *always* look at my emails from your daily blog. No matter what!

Linda

February 16, 2014 at 12:47 PM

I definitely like to see the recipes on the blog where I can either pin it or search for it later. Going back and finding things on Facebook is a pain….But, really, wherever you put recipes we are happy!! This one looks great and will try it this week – we’re in that mid-winter breakfast blahs stage right now…

Me too, Linda! Big time blahs. Maybe these cookies will help a little. :)

MsGF

February 16, 2014 at 12:31 PM

I’m not on Facebook and I don’t care to be. So I appreciate seeing the recipes on this Blog. I print recipes I want to try. So I really appreciate your posting the recipe on this Blog. I’m going to try it. So I printed it.

Mary Lanigan Russo

February 16, 2014 at 11:43 AM

I’m usually on my iPad, so as soon as I see a recipe I may want to try, I take a screen shot of it. As you say, it is so easy to lose something that gets buried. I never lose anything now!

I’m happy to be able to pin it. I appreciated seeing it on Facebook, and making it from a Facebook post. But I’m a hoarder, and I like to keep track of successful recipes. Sometimes simplest can be best!

Thanks so much for your perspective, Heather! I really appreciate it. As much as the Internet and blogs seem like old news, really so much is uncharted territory. Thanks for your willingness to play along, and let me know what you think!